Fried 'Maters

Fried 'Maters - Southern Method

Fried 'Maters - Yankee Method

Variations on a Theme

Fried 'Maters - Southern Method

Frying 'maters is really quite simple. Slice green 'maters 1/4 to 3/8 inch thick. Coat them with cornmeal and fry in hot bacon drippings. Salt and pepper to taste.

If you want to be bold and daring, try coating your 'maters with nacho cheese or other sauce of your choice.

Fried 'Maters - Yankee Method

To use this method begin with tomatoes that are almost ripe, with a touch of red, yet still firm. Slice 1/4 to 3/8 inch in thickness. Mr. 'Mater prefers them on the thin side, they are crunchier! Make a mixture of 1/2 flour and 1/2 cornmeal. Add dried basil, dried oregano and a touch of garlic powder. Stir the mixture to blend and place tomato slices in the mixture. Let slices remain in the flower mixture until a nice layer of flower will remain on the 'mater. Heat about 1/4 inch of olive oil in an iron skillet until it's good and hot. Place coated slices in the hot oil and fry till golden brown - both sides. Salt and pepper to taste.

Variations on a Theme

1. Some folks in these parts like to coat their 'mater slices in olive oil, add a touch of oregano and grill them on a charcoal grill. Low calorie and delicious.

2. Cut your 'mater slices at least 3/4 of an inch thick, or simply slice a smaller one in half. Add a touch of garlic salt. Cover the 'mater with mozzarella cheese and sprinkle on some oregano and basil. Broil in the oven until the cheese bubbles and just starts to turn brown. Makes a meal!

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Copyright © 2007 Grainger County Tomato Festival
Last modified: 07/07/07